Apple Salad recipe

I’ve added carbs back into my diet by way of fruit and whole grains, but I still try to combine those carbs with protein and healthy fats. I realized that this is the key to maintaining a stable blood sugar level.

During one of our visits to La Tasca, a local Spanish tapas restaurant, I had an apple salad that fit these requirements perfectly. On the menu, it’s described as:

This salad was heaven. It really was! Tart apples, crunchy almonds, creamy cheese, and a subtle sweetness in the dressing… if I could just figure out what all the ingredients were, and where to buy the cheese, I knew that I could recreate this at home.

I already had extra virgin olive oil and vinegar in my pantry. Champagne vinegar would probably work better, but I used white balsamic because that’s what I had on hand.

To make the lemon quince vinaigrette, combine:

1/4 cup extra virgin oil

2 tablespoons vinegar (or to taste)

2 ounces quince paste

Squeeze of lemon juice

coarse salt and freshly ground black pepper to taste

The first time I made this, I coarsely chopped the quince paste, which is a little denser than a jam, but still soft. The second time, I pulsed it in the blender along with the other ingredients. I kind of prefer the big chunks, though, so I’ll just chop it by hand from now on!

This is quince paste, or ‘ate de membrillo’ –

Preparing the salad is easy. Just thinly slice a couple of apples – green are generally a little more crisp so they hold up to the dressing better – and throw in a handful of cheese that’s been cut into small cubes. Toss it all with the lemon quince vinaigrette, sprinkle with almonds, and that’s it.

MJ couldn’t wait for me to finish!

This would be a great appetizer, a side dish alternative, or a yummy dessert. It wasn’t quite as good as the restaurant version, but my kids and my husband all loved it!